About Makani Mills

Make the flavors of the Big Island the centerpiece to your Thanksgiving meal. Locally grown poha berries and the tart red calyces of roselle (edible hibiscus) are used as substitutes for cranberry in this stuffing mix. Combined with locally grown herbs, ‘ulu sourdough and cornbread and chopped pecans, this may become your ohana’s next favorite tradition.

Ingredients:

Makani Mills Stuffing Kit 

(1lb of dried ‘ulu Sourdough and ‘ulu cornbread, herb packet, chopped pecans, dried poha berries and chopped roselle)

½ cup olive oil

1 cup of onion, finely chopped

1 cup of celery, finely chopped

1 tsp salt

2 cups of broth/stock

1. Preheat oven to 350f
2. Heat oil in skillet over medium heat. Add celery and onion and saute until onions are translucent (about 5-10 mins)
3. Add herbs, salt and roselle and saute for about 2 mins
4. Add broth/stock and bring to a simmer
5. Add dried ‘ulu sourdough and cornbread and poha berries and combine well.
6. Place in an oiled baking dish and bake covered for 30 mins.
7. Remove cover and continue  baking for another 20 mins, or until the top becomes browned and crusty. Serve hot.